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Best Jerk Chicken Rasta Pasta

Ingredients for jerk chicken Rasta pasta

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A bold and creamy jerk chicken Rasta pasta made with oven-baked spiced chicken, colorful vegetables, and a rich homemade Alfredo sauce.

Ingredients

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  • 2 medium chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp allspice
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp cinnamon
  • 1 tsp Slap Ya Mama seasoning
  • 1 tsp crushed red pepper flakes
  • 1½ tsp salt
  • 3 cups penne pasta
  • 1 small red bell pepper
  • 1 small orange bell pepper
  • ½ small white onion
  • 45 garlic cloves
  • 2 green onions
  • 1216 oz heavy cream
  • ½ wedge Parmesan cheese

Instructions

  • 1. Mix chicken with oil and jerk seasoning blend in a bowl.
  • 2. Let marinate for 30–60 minutes.
  • 3. Bake at 400°F for 35–38 minutes until cooked.
  • 4. Boil penne in salted water until al dente, then drain.
  • 5. Chop bell peppers, onion, garlic, and green onions.
  • 6. Sauté vegetables in a pan until tender.
  • 7. In a separate pan, heat cream and melt Parmesan into it.
  • 8. Season the sauce with extra jerk seasoning.
  • 9. Add pasta to the Alfredo sauce and stir to coat.
  • 10. Stir in vegetables and top with sliced jerk chicken.

Notes

  • Add pasta gradually to get your preferred sauce ratio.
  • Adjust spice level by adding more or less cayenne.
  • Store leftovers in the fridge for up to 3 days.

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